ʻEwalu makahiki i hala aku nei, ma hope o kona loaʻa ʻana i ke kēkelē laepua ma ka ʻepekema, ua hoʻoholo ʻo Ms. Gill e ʻimi i ka pastry, ua hoʻoholo kona manaʻo i ka hana ʻana i ka "flawless patisserie," a i ʻole e like me kāna wehewehe ʻana ma kāna puke, "nā mea i ʻike ʻole ʻia no ka mea nani loa. ”Ua loaʻa iā ia kahi haumāna ma kahi hale ʻaina, lawe ʻo ia i ka hana ma kahi hale kūʻai kokoleka, a hoʻomaka ʻo ia e hele i nā papa ma Le Cordon Bleu ma Lākana.Mai laila mai, kākau ʻo ia, "lele ʻo ia i ka lumi kuke ma hope o ka lumi kuke."

I ka makahiki 2015, ua hoʻomaka ʻo Ms. Gill ma ke ʻano he pastry chef ma St.I loko o kēlā lumi kuke, ua ʻike ʻo ia i ka hala ʻole o kahi pā o nā madeleines meli i hoʻonani ʻia me ka hoʻonani ʻole ʻia, pololei i waho o ka umu, a me kahi pudding huʻu mahuʻu Pelekania i hoʻoheheʻe ʻia i ka syrup i hoʻomaikaʻi ʻia me Irish stout.Aia nā mana o nā mea ʻai ʻelua ma “The Pastry Chef's Guide.”

"Maikaʻi loa ʻo ia i ka hāʻawi ʻana i kona ʻike a me ka haʻi ʻana i kāna mau mea huna kālepa," wahi a Alcides Gauto, ka mea i hana pū me Ms. Gill ma ka hale ʻaina ʻo Llewelyn's, ma o ka leka uila.

Ua kākau ʻo Ms. Gill i ka puke no nā mea kuke hale e "hoʻomaopopo i kā lākou hana a ʻaʻole makaʻu," i ʻōlelo ai ʻo ia, a no nā chef "i ʻoi aku ka nui o ka ʻike pastry e ʻike ai."

Ua koʻikoʻi ʻo ia i ke koʻikoʻi o ka nānā ʻana i ke kumumanaʻo, kahi mea āna i manaʻo ai ua lele ka hapa nui o nā puke kuke.Hoʻomaka kāna me ka "Pastry Theory 101," e wehewehe ana i nā mea maʻamau o ka kuke ʻana, e like me ka pata, ke kō, ka gelatin a me nā mea hū, a me ke ʻano o kā lākou hana ʻana i loko o nā meaʻai.A laila hoʻonui ʻo ia i loko o nā poloka kūkulu o ka pastry.ʻO ka mokuna e pili ana i ke kokoleka e hoʻokaʻawale i ka ganache mai ka crémeux;ka mea ma luna o ka custard, crème anglaise mai crème pâtissière.

No laila, ʻoiai ʻaʻole ʻoe e ʻike i kahi meaʻai no ka pie meringue lemon ma kāna puke, e aʻo ʻoe pehea e hana ai i kahi ʻōpala i hoʻokahi mokuna, lemon curd ma kekahi a me Italia meringue ma ke kolu.E hoʻohana i nā mākau ʻekolu e hana i ka pai āu e makemake ai.Hiki i nā poʻe hoʻomaka ʻaʻole manaʻo i ka luʻi o ka hui ʻekolu ʻekolu ke hoʻomaka me ka keke maiʻa, ka pudding laiki a i ʻole kēlā mau kuki "kūpono".

Ua hele mua ʻia nā kuki mai kahi kumu ʻai āna i hana pū ai ma kahi hui pilikino pilikino, nāna i kākau i ke ʻano ma kahi ʻāpana pepa nona.Ma hope mai, i ka nalo ʻana o ka meaʻai, ua hoʻohuli ʻo ia iā lākou, e holo ana i nā hoʻokolohua he nui i mea e kau ai iā lākou ma ka papa kuhikuhi ma Llewelyn's ma 2017.

Ua haʻi aku ʻo Ms. Gill i nā hopena me kāna mau hoa hana, me ka nīnau ʻana iā lākou i ke kō a lākou e makemake ai i loko o nā kuki, ke ʻano o ke ʻano, ke ʻano o ke ʻano, e lawe mai ana i ka paʻakikī a me ka paʻa i ka hoʻomaʻamaʻa ʻana i ka meaʻai.(E pili ana i nā papahana ma waho o ka lumi kuke: I ka makahiki 2018, ua hoʻokumu ʻo iaKūkākūkā, he pūnaewele e hoʻopili a kākoʻo i nā limahana hoʻokipa, a paipai i nā hana ma nā wahi hana olakino.)

Ua pae ʻo ia ma ka hui ʻana o ka ʻeleʻele ʻeleʻele a me ke kō (a i ʻole superfine), a ʻike ʻo ia i ka hoʻomaha ʻana i ka palaoa i loko o ka friji ua loaʻa mai kahi kuki ʻoi aku ka nui (e kūʻē i kahi kuki ʻoi aku ka ʻoi aʻe, ʻoi aku ka maʻa me ka ʻai ʻana i waho).ʻO ka ʻōwili ʻana i ka palaoa i pōpō koke, ʻaʻole i ka hoʻoluʻu mua ʻana, hāʻawi iā ia i nā domes mālie āu e makemake ai e ʻike i waenakonu o kahi kuki kīkī kokoleka.

ʻO kekahi mea kupanaha ka haʻalele ʻana i ka vanilla, kahi i hāʻawi ʻia i loko o ka hapa nui o nā kuki kīkī kokoleka, hoʻomaka meka mea maʻamau ma ka ʻeke ʻo Nestlé Toll House.ʻAʻole i noʻonoʻo ʻo Ms. Gill.

No ka mea ua lilo ka vanilla i mea kūʻai nui (ʻo ia i kēia manawaʻO ka lua o ka mea ʻala maikaʻi loa ma ka honua), ua hooki ʻo ia i ka hoʻohui ʻana iā ia i nā meaʻai ke ʻole ʻo ia e makemake e hōʻike i kona ʻono - i loko o kahi panna cotta, no ka laʻana, kahi e hoʻonui ʻia ai."He mea hana ia i kēlā me kēia lā, a ʻaʻole ia," wahi āna."Me he mea lāʻau lapaʻau kūikawā."